Pickled Mexican Mixed Vegetables

A quick and simple way to spice up and store fresh vegetables. Serve as a side or condiment.

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  • 2 Frontier Bay Leaf 0.15 oz.
  • 1 tablespoon Simply Organic Garlic Salt 4.7 oz.
  • 1/2 teaspoon Simply Organic Oregano Leaf 0.75 oz.
  • 1 cup jicama, peeled and cut into 3-inch by 1/3-inch pieces
  • 3 medium carrots, peeled and cut crosswise into 1/3-inch-thick slices
  • 8 radishes, quartered
  • 1 medium yellow onion, peeled and cut into 1/2-inch wedges
  • 2 jalapeño peppers, quartered lengthwise, seeds and stems removed
  • 1/2 cup cilantro, chopped
  • 1 cup water, divided
  • 1 tablespoon sugar
  • 1 1/2 cups white vinegar


Equipment needed
1. 1 supremely clean 1-quart jar with a fitted lid

1. In a medium bowl, combine jicama, carrots, radishes, onion, jalapeño, cilantro and bay leaves. Mix well.

2. Put mixed vegetables into the 1-quart jar, leaving about an inch of space at the top. If you have leftover vegetables, store them for another use.

3. Into a medium saucepan, pour 1/2 cup water. Add the garlic salt, oregano and sugar. Set over medium heat, stirring occasionally until the salt and sugar dissolve.

4. Into the jar, pour the liquid from the saucepan and add the remaining 1/2 cup water and vinegar, until the vegetables are completely covered (add more water to cover, if needed).

5. Put on the lid and store in the refrigerator. After 24 hours the vegetables will have developed flavor, but will be even better after several days.

Will keep well in the refrigerator for up to 3 months.



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